Evaluación de procesos de ultrafiltración para la valorización de los fitonutrientes del aceite crudo de palma (E. oleifera×E. guineensis) para uso alimentario

ilustraciones, diagramas, fotografías, tablas

Autores:: Rada Bula, Adriana Isabel

Tipo de recurso:: Doctoral thesis

Fecha de publicación:: 2024

Institución:: Universidad Nacional de Colombia

Repositorio:: Universidad Nacional de Colombia

Idioma:: spa

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repository_id_str
dc.title.spa.fl_str_mv	Evaluación de procesos de ultrafiltración para la valorización de los fitonutrientes del aceite crudo de palma (E. oleifera×E. guineensis) para uso alimentario
dc.title.translated.eng.fl_str_mv	Evaluation of ultrafiltration process for the valorization of phytonutrients in crude palm oil (E. oleifera × E. guineensis) for food application
title	Evaluación de procesos de ultrafiltración para la valorización de los fitonutrientes del aceite crudo de palma (E. oleifera×E. guineensis) para uso alimentario
spellingShingle	Evaluación de procesos de ultrafiltración para la valorización de los fitonutrientes del aceite crudo de palma (E. oleifera×E. guineensis) para uso alimentario 660 - Ingeniería química::664 - Tecnología de alimentos 660 - Ingeniería química::665 - Tecnología de aceites, grasas, ceras, gases industriales OLIGOELEMENTOS EN LA NUTRICIÓN CAROTINOIDES ISOPENTENOIDES COLESTEROL Trace elements in nutrition Carotinoids Isopentenoids Cholesterol Aceite de palma Desgomado Estabilidad Tocoferoles Tocotrienoles Ultrafiltración Degumming Palm oil, Stability Tocopherols Tocotrienols Ultrafiltration
title_short	Evaluación de procesos de ultrafiltración para la valorización de los fitonutrientes del aceite crudo de palma (E. oleifera×E. guineensis) para uso alimentario
title_full	Evaluación de procesos de ultrafiltración para la valorización de los fitonutrientes del aceite crudo de palma (E. oleifera×E. guineensis) para uso alimentario
title_fullStr	Evaluación de procesos de ultrafiltración para la valorización de los fitonutrientes del aceite crudo de palma (E. oleifera×E. guineensis) para uso alimentario
title_full_unstemmed	Evaluación de procesos de ultrafiltración para la valorización de los fitonutrientes del aceite crudo de palma (E. oleifera×E. guineensis) para uso alimentario
title_sort	Evaluación de procesos de ultrafiltración para la valorización de los fitonutrientes del aceite crudo de palma (E. oleifera×E. guineensis) para uso alimentario
dc.creator.fl_str_mv	Rada Bula, Adriana Isabel
dc.contributor.advisor.spa.fl_str_mv	Díaz Moreno, Amanda Consuelo García Núñez, Jesús Alberto
dc.contributor.author.spa.fl_str_mv	Rada Bula, Adriana Isabel
dc.contributor.financer.spa.fl_str_mv	Universidad Nacional de Colombia Corporación Centro de Investigación en Palma de Aceite - Cenipalma
dc.contributor.projectleader.spa.fl_str_mv	Díaz Moreno, Amanda Consuelo
dc.contributor.researchgroup.spa.fl_str_mv	Bioalimentos
dc.contributor.subjectmatterexpert.spa.fl_str_mv	Fontalvo, Javier
dc.contributor.orcid.spa.fl_str_mv	Adriana Rada-Bula [0000000208371899]
dc.contributor.cvlac.spa.fl_str_mv	Adriana Isabel Rada Bula [0001382879]
dc.contributor.scopus.spa.fl_str_mv	Rada-Bula, A. I.
dc.contributor.researchgate.spa.fl_str_mv	Adriana Rada-Bula [https://www.researchgate.net/profile/Adriana-Rada-Bula]
dc.contributor.googlescholar.spa.fl_str_mv	Adriana Rada [https://scholar.google.com.mx/citations?hl=es&pli=1&user=zldM108AAAAJ]
dc.subject.ddc.spa.fl_str_mv	660 - Ingeniería química::664 - Tecnología de alimentos 660 - Ingeniería química::665 - Tecnología de aceites, grasas, ceras, gases industriales
topic	660 - Ingeniería química::664 - Tecnología de alimentos 660 - Ingeniería química::665 - Tecnología de aceites, grasas, ceras, gases industriales OLIGOELEMENTOS EN LA NUTRICIÓN CAROTINOIDES ISOPENTENOIDES COLESTEROL Trace elements in nutrition Carotinoids Isopentenoids Cholesterol Aceite de palma Desgomado Estabilidad Tocoferoles Tocotrienoles Ultrafiltración Degumming Palm oil, Stability Tocopherols Tocotrienols Ultrafiltration
dc.subject.lemb.spa.fl_str_mv	OLIGOELEMENTOS EN LA NUTRICIÓN CAROTINOIDES ISOPENTENOIDES COLESTEROL
dc.subject.lemb.eng.fl_str_mv	Trace elements in nutrition Carotinoids Isopentenoids Cholesterol
dc.subject.proposal.spa.fl_str_mv	Aceite de palma Desgomado Estabilidad Tocoferoles Tocotrienoles Ultrafiltración
dc.subject.proposal.eng.fl_str_mv	Degumming Palm oil, Stability Tocopherols Tocotrienols Ultrafiltration
description	ilustraciones, diagramas, fotografías, tablas
publishDate	2024
dc.date.accessioned.none.fl_str_mv	2024-08-20T14:49:54Z
dc.date.available.none.fl_str_mv	2024-08-20T14:49:54Z
dc.date.issued.none.fl_str_mv	2024
dc.type.spa.fl_str_mv	Trabajo de grado - Doctorado
dc.type.driver.spa.fl_str_mv	info:eu-repo/semantics/doctoralThesis
dc.type.version.spa.fl_str_mv	info:eu-repo/semantics/acceptedVersion
dc.type.coar.spa.fl_str_mv	http://purl.org/coar/resource_type/c_db06
dc.type.content.spa.fl_str_mv	Text
dc.type.redcol.spa.fl_str_mv	http://purl.org/redcol/resource_type/TD
format	http://purl.org/coar/resource_type/c_db06
status_str	acceptedVersion
dc.identifier.uri.none.fl_str_mv	https://repositorio.unal.edu.co/handle/unal/86741
dc.identifier.instname.spa.fl_str_mv	Universidad Nacional de Colombia
dc.identifier.reponame.spa.fl_str_mv	Repositorio Institucional Universidad Nacional de Colombia
dc.identifier.repourl.spa.fl_str_mv	https://repositorio.unal.edu.co/
url	https://repositorio.unal.edu.co/handle/unal/86741 https://repositorio.unal.edu.co/
identifier_str_mv	Universidad Nacional de Colombia Repositorio Institucional Universidad Nacional de Colombia
dc.language.iso.spa.fl_str_mv	spa
language	spa
dc.relation.indexed.spa.fl_str_mv	Agrosavia Agrovoc
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dc.publisher.spa.fl_str_mv	Universidad Nacional de Colombia
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dc.publisher.faculty.spa.fl_str_mv	Facultad de Ciencias Agrarias
dc.publisher.place.spa.fl_str_mv	Bogotá, Colombia
dc.publisher.branch.spa.fl_str_mv	Universidad Nacional de Colombia - Sede Bogotá
institution	Universidad Nacional de Colombia
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spelling	Atribución-NoComercial-SinDerivadas 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Díaz Moreno, Amanda Consuelo3c57c41d8c04e27f27c677681040f60bGarcía Núñez, Jesús Albertof3c23a1b121df1c22747ad88bf29fb16Rada Bula, Adriana Isabel077b08ce5050b01cfbba751e250cb16aUniversidad Nacional de ColombiaCorporación Centro de Investigación en Palma de Aceite - CenipalmaDíaz Moreno, Amanda ConsueloBioalimentosFontalvo, JavierAdriana Rada-Bula [0000000208371899]Adriana Isabel Rada Bula [0001382879]Rada-Bula, A. I.Adriana Rada-Bula [https://www.researchgate.net/profile/Adriana-Rada-Bula]Adriana Rada [https://scholar.google.com.mx/citations?hl=es&pli=1&user=zldM108AAAAJ]2024-08-20T14:49:54Z2024-08-20T14:49:54Z2024https://repositorio.unal.edu.co/handle/unal/86741Universidad Nacional de ColombiaRepositorio Institucional Universidad Nacional de Colombiahttps://repositorio.unal.edu.co/ilustraciones, diagramas, fotografías, tablasLas deficiencias por micronutrientes, en especial por vitamina A, son frecuentes en algunas regiones del país y del mundo, especialmente durante la primera infancia donde una carencia de esta vitamina genera las tasas más altas de enfermedades y mortalidad en esta población. De acuerdo con la Organización Mundial de la Salud (OMS) y los resultados de la última Encuesta Nacional de Situación Nutricional (ENSIN), se estima que diariamente se requiere una ingesta de 300 µg y 800 µg equivalente en retinol (ER) de este micronutriente en población infantil y adultos, respectivamente. Este requerimiento no necesariamente logra cumplirse principalmente por los problemas de seguridad alimentaria que limitan el acceso a alimentos en donde este micronutriente se encuentra de manera natural. El aceite de palma crudo (E. oleifera x E. guineensis) es una de las fuentes vegetales con mayor aporte de fitonutrientes con actividad biológica, como carotenoides provitamina A y vitamina E. En consecuencia, esta materia prima se constituye como un valioso recurso nutricional, sobre todo, por su alta disponibilidad debido al actual posicionamiento del país como mayor productor de aceite de palma en América y el cuarto en mundo. Debido a las preferencias de los consumidores, el aceite de palma crudo se somete a un proceso de refinación, donde se retiran en mayor medida estos fitonutrientes beneficiosos. Para brindar una solución a este problema, a través de esta investigación se estudió un método alternativo para el aprovechar estos nutrientes, en este caso, a través del proceso de ultrafiltración con membranas poliméricas como una metodología verde que permite realizar el desgomado del aceite, conservando la concentración inicial de fitonutrientes y retirando parte de los compuestos que pueden generar sabores residuales desagradables en el aceite como los fosfátidos. De esta manera, habría mayor oportunidad para emplear el aceite de palma crudo dentro de la formulación de alimentos funcionales. Para desarrollar esta investigación, se realizó primeramente un muestreo de aceite de palma crudo O×G en tres plantas de beneficio de fruto, las cuales fueron caracterizadas químicamente con relación a la concentración de carotenoides, tocoferoles (Tocs) y tocotrienoles (T3s), obteniéndose aceites con rangos entre 604,12±3,85 mg/kg - 865,63 ±14,96 mg/kg de carotenoides totales y entre 381,36±3,92 mg/kg – 835,62±8,65 mg/kg de Tocs and T3s, permitiendo seleccionar la muestra con mayor contenido de estos compuestos y que posteriormente pudiera ser empleada para ensayos de ultrafiltración en donde se determinaron las condiciones adecuadas de desgomado empleando dos materiales de membrana: polietersulfona (PES) y fluoruro de polivinileno (PVDF) considerando como factores la presión transmembranaria (PTM) y la temperatura. Una vez obtenidas estas condiciones, se realizó un estudio de estabilidad del permeado de ultrafiltración (UF) frente al aceite de palma crudo (APC) como control. Una vez conocida la estabilidad de esta matriz oleosa, se realizó un acercamiento a posibles usos del UF través del desarrollo de un alimento horneado, mostrando una retención del 93,27±0,37% de los carotenoides y del 99,99±0,00% de Tocs y T3s posterior al horneado. Esta investigación fue el resultado del trabajo en conjunto entre plantas extractoras de aceite, destacadas por su producción de aceite crudo de palma O×G, la Corporación Centro de Investigación en Palma de Aceite – Cenipalma, Fedepalma y el Instituto de Ciencia y Tecnología de Alimentos (ICTA) de la Universidad Nacional de Colombia, logrando de esta manera, obtener inicialmente a escala laboratorio, en grado de madurez tecnológica-TRL4, el desarrollo de una estrategia innovadora que podría abrir a futuro una alternativa para la obtención de líneas de proceso en el gremio palmicultor para el aprovechamiento de los fitonutrientes de alto valor del aceite de palma crudo O×G (Texto tomado de la fuente).Micronutrient deficiencies, especially in vitamin A, are common in certain regions of the country and the world, particularly during early childhood, where a deficiency of this vitamin leads to the highest rates of disease and mortality in this population. According to the World Health Organization (WHO) and the results of the latest Encuesta de Situación Nutricional (ENSIN), a daily intake of 300 µg and 800 µg equivalent in retinol (RE) of this micronutrient is estimated to be required in children and adults, respectively. This requirement is not met due to food security issues that limit access to foods where this micronutrient is naturally found. Crude palm oil (E. oleifera×E. guineensis) is one of the natural sources with high contribution of phytonutrients with biological activity, such as provitamin A carotenoids and vitamin E. Consequently, this raw material constitutes a valuable nutritional resource, especially due to its high availability resulting from the country's current position as the largest palm oil producer in the Americas and the fourth largest in the world. Due to consumer preferences, crude palm oil undergoes a refining process, where these beneficial phytonutrients are removed. To address this problem, this research studied an alternative method to harness these nutrients, in this case, through the ultrafiltration process using polymeric membranes that allows degumming the oil, preserving the initial concentration of phytonutrients while it is removing compounds that generate off-flavors in the oil such as phospholipids. This would provide greater opportunity to use crude palm oil in the formulation of functional foods. The aim of this research was sampling O×G crude oil in three palm oil mill plant, which were chemically characterized in terms of carotenoid concentration, tocopherols (Tocs), and tocotrienols (T3s), obtaining oils with ranges between 604,12±3,85 mg/kg - 865,63 ±14,96 mg/kg of total carotenoids and between 381,36±3,92 mg/kg – 835,62±8,65 mg/kg of Tocs and T3s. These results allowed to selected the sample with the highest content of these compounds which was subsequently used for ultrafiltration trials where the appropriate degumming conditions were determined evaluating two membrane materials: polyethersulfone (PES) and polyvinylidene fluoride (PVDF), considering factors such as transmembrane pressure (TMP) and temperature. Once these conditions were obtained, a stability study of the ultrafiltration (UF) permeate against crude palm oil (CPO) as control was conducted. Once the stability of this oily matrix was known, an approach to uses of UF was made through the development of a baked food, showing a retention of 93.27±0.37% of carotenoids and 99.99±0.00% of Tocs and T3s after baking. This research was the result of collaborative work between oil extraction plants, with high production of O×G crude palm oil, the Colombian Oil Research Center – Cenipalma, the National Federation of Oil Palm Growers (Fedepalma), and the Instituto de Ciencia y Tecnología de Alimentos (ICTA) of the Universidad Nacional de Colombia, thus achieving initially at a laboratory scale, (Technology Readiness level - TRL4), the development of an innovative strategy that could potentially open up an alternative for obtaining process lines in the palm growers' guild for the utilization of the high-value phytonutrients from crude palm oil O×G.Universidad Nacional de Colombia, sede Bogotá a través de la Convocatoria UN Innova: Convocatoria de Proyectos para el Fortalecimiento de la Innovación en la Universidad Nacional de Colombia a partir del Desarrollo de Prototipos y Experiencias Piloto 2019-2021 (segunda cohorte) (Código del proyecto: 53539) y contrapartida de la Corporación Centro de Investigación en Palma de Aceite - CenipalmaUniversidad Nacional de Colombia, a través de la Convocatoria de financiación parcial de proyectos de tesis de doctorado y maestría de la Facultad de Ciencias Agrarias, sede Bogotá (Código del Proyecto: 49641)DoctoradoDoctor en Ciencia y Tecnología de AlimentosCiencia y Tecnología de Productos Agroalimentariosxxi, 162 páginasapplication/pdfspaUniversidad Nacional de ColombiaBogotá - Ciencias Agrarias - Doctorado en Ciencia y Tecnología de AlimentosFacultad de Ciencias AgrariasBogotá, ColombiaUniversidad Nacional de Colombia - Sede Bogotá660 - Ingeniería química::664 - Tecnología de alimentos660 - Ingeniería química::665 - Tecnología de aceites, grasas, ceras, gases industrialesOLIGOELEMENTOS EN LA NUTRICIÓNCAROTINOIDESISOPENTENOIDESCOLESTEROLTrace elements in nutritionCarotinoidsIsopentenoidsCholesterolAceite de palmaDesgomadoEstabilidadTocoferolesTocotrienolesUltrafiltraciónDegummingPalm oil, StabilityTocopherolsTocotrienolsUltrafiltrationEvaluación de procesos de ultrafiltración para la valorización de los fitonutrientes del aceite crudo de palma (E. oleifera×E. guineensis) para uso alimentarioEvaluation of ultrafiltration process for the valorization of phytonutrients in crude palm oil (E. oleifera × E. guineensis) for food applicationTrabajo de grado - Doctoradoinfo:eu-repo/semantics/doctoralThesisinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_db06Texthttp://purl.org/redcol/resource_type/TDAgrosaviaAgrovocAchir, N., Randrianatoandro, V. 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MDPI. https://doi.org/10.3390/antiox9100935“Validación de un prototipo de sistema de membranas para la separación de fitonutrientes del aceite crudo de palma (E. oleifera×E. guineensis) para aplicaciones en la industria alimentaria”.“Caracterización de perfil de carotenoides, tocoferoles y tocotrienoles de las muestras de aceite crudo de palma del cruce interespecífico O×G”.Universidad Nacional de Colombia, sede Bogotá en alianza con Corporación Centro de Investigación en Palma de Aceite - CenipalmaUniversidad Nacional de Colombia, sede Bogotá. Facultad de Ciencias AgrariasInvestigadoresORIGINAL1140815613.2024.pdf1140815613.2024.pdfTesis de Doctorado en Ciencia y Tecnología de Alimentosapplication/pdf3506309https://repositorio.unal.edu.co/bitstream/unal/86741/6/1140815613.2024.pdf1b49b67742cd16924735dbf7cbffb468MD56LICENSElicense.txtlicense.txttext/plain; charset=utf-85879https://repositorio.unal.edu.co/bitstream/unal/86741/5/license.txteb34b1cf90b7e1103fc9dfd26be24b4aMD55THUMBNAIL1140815613.2024.pdf.jpg1140815613.2024.pdf.jpgGenerated Thumbnailimage/jpeg5725https://repositorio.unal.edu.co/bitstream/unal/86741/7/1140815613.2024.pdf.jpg07ac45702b08f87b8d367c3f56ce4c9fMD57unal/86741oai:repositorio.unal.edu.co:unal/867412024-08-20 23:04:32.637Repositorio Institucional Universidad Nacional de Colombiarepositorio_nal@unal.edu.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Evaluación de procesos de ultrafiltración para la valorización de los fitonutrientes del aceite crudo de palma (E. oleifera×E. guineensis) para uso alimentario

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